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Red Currant and Raspberry Tart

Pick and wash one pound of red currants, remove the stalks from a quarter of a pound of raspberries, and put the fruit with four ounces of sugar into a pie-dish, mixing them well, and building them into a cone shape. Add a table-spoonful of water. Make a crust as directed in CRUST FOR FRUIT TARTS, roll it out, cut a strip an inch wide, and lay this round the dish; roll out the cover, put it on, and ornament the edges neatly. Bake in a moderate oven, covering the top with a buttered paper if it seems inclined to take too much colour. When cooked, sift a little sugar over the top, and send cream and sifted sugar to the table with it. Probable cost, 1s. 6d.